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Suixi Sheng

Suixi Sheng


  • Descending from elder heirloom varieties, the multi centennial wild growing tea trees of the Yunnan Mountains near Mohai, have been purposely chosen and carefully picked by Tony Chen in 2012. Sheng processed, the expansive energetic qualities of the leaves and their precious flavour are preserved and slowly develop through time, infusing a sweet liquor with hints of white peach, grape and tobacco.

  • Spring First Flush 2012

  • Yixing or Gaiwan in Glass, Clay or Purion.



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How to prepare

Learn how to make Suixi Sheng to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.

How to prepare

  • Preheat

    Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 95°.


    Weigh 5g of Suixi Sheng, ensuring you add the leaves first, before following with water.

    Pour & Time

    Upon pouring, set your timer to ensure you steep 0:20min.

    After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.


    Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.

    Get everything you need

    Get everything you need

    Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.